Type what you have

Ingredients

• ✓ mexican beer
• limeade concentrate
• vodka
• lime

Instructions

1. 1 Combine the limeade, beer, and vodka in a pitcher; gently stir. Serve over ice and garnish with lime wedges.

By christinerimer

Ingredients

• ✓ mexican beer
• mayocoba bean
• vegetable oil
• onion
• tomato
• serrano pepper
• bacon
• ham
• jalapeno pepper
• cilantro
• chicken bouillon granules
• sea salt

Instructions

1. 1 Place mayocoba beans in a large bowl with enough cool water to cover by several inches; soak 8 hours to overnight.
2. 2 Drain beans; rinse thoroughly. Transfer beans to a large stockpot; add enough water to cover beans by several inches. Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer until beans are soft in centers, about 90 minutes.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano; simmer until tomatoes slightly softened, about 5 minutes. Reduce heat to medium-low; continue cooking until liquid begins to thicken, about 10 minutes more. Remove from heat; set aside.
4. 4 Cook bacon in a large, deep skillet over medium-high heat, stirring occasionally, until very crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain using a slotted spoon, leaving drippings in skillet.
5. 5 Add ham to the same skillet; cook in drippings until browned, about 5 minutes. Transfer to the plate with bacon to drain using a slotted spoon.
6. 6 Stir tomato mixture, bacon, ham, beer, jalapeños, cilantro, and bouillon granules into cooked beans; season with sea salt. Bring mixture to a simmer; cook until beans are completely softened, about 30 minutes.

By gem

Ingredients

• ✓ mexican beer
• tomato
• onion
• cilantro
• jalapeno pepper
• garlic salt
• lime
• coleslaw mix
• ranch dressing
• vegetable oil
• batter mix
• cod
• corn tortilla
• mexican cheese blend
• lime
• sriracha sauce

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

By Nancy Kopperud

Ingredients

• ✓ mexican beer
• sazon seasoning
• flank steak

Instructions

1. 1 Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
3. 3 Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

By Soup Loving Nicole